A highly enjoyable and engaging book focusing on the period of Julia's life after she returned to America from France. It's a joy to relive those memories of her cooking shows. Prud'homme tells of Julia's struggles in getting her first book published, getting her TV show off the ground, her tenuous and strained, yet deeply treasured, friendship with Simca, and Julia's sadness at Paul's declining health. It's a wonderful installment in the life of a woman who herself was larger than life. ( )

I've read lots of stuff about my idol, Julia Child. This doesn't disappoint. It's wonderful because Prud'homme lets her shine. For that I am happy and grateful. He goes a bit off topic, however, in the second half of the book. He veers into small bios of people Julia has worked with (If I wanted to know about Pepin's time working for Howard Johnson's I'd read a book about him) and to a longer extant on nouvelle cuisine and its rise. It felt like his publisher told him it wasn't long enough with just Julia as a topic and he had to pad it.

Otherwise, do read. It is a wonderful sequel to "My Life in France." It has wonderful photos, too. And really terrific notes. This was a real pleasure, which I am sure Julia would approve of. ( )

This is in essence a sequel to My Life in France, focusing on Julia Child’s television career and the myriad of ways she has influenced American cooking. Very detailed. ( )

Alex Prud’homme is the grandnephew of Paul Child, Julia’s husband and the co-author of "My Life in France," written with Julia Child. The French Chef in America details Julia’s later years, beginning in the 60's, through her death in 2004, while also recounting a history of gastronomy, both in France and America, during that period.

Prud’homme’s biography is based on hours of personal interviews and time spent with Julia, her colleagues and family, as well as extensive research in the Schlesinger Library of Harvard University, the recipient of Julia and Paul Child’s correspondence, tapes, photographs, drawings, scrapbooks, recipes and memorabilia. (It makes me want to visit the collection!). "The French Chef in America" is heavily documented with 12 pages of notes and a two-page bibliography.

Those familiar with Julia’s books and television shows will enjoy the intimate view of Julia at work. Prud’homme excels at conveying Julia’s inspirations, frustrations, determination, and relentless quest to educate the American public on what to eat, best way to prepare food and how to enjoy it all. As she ages, Julia continually finds new approaches to her work - Julia on-site in France, Julia, down-home American, Julia cooks with the Masters, etc. When Paul, her husband, must enter an assisted living facility, Julia says, "Let the living, live!" and goes off to France to work. Yet, she visited him daily or, when traveling, called him each day at the same time, even if she had to call at 2:00 a.m. due to the time difference in France.

If you’ve heard Julia’s distinctive breathy warble and cadence, you will recognize it in her quotations. For instance, Julia narrating a White House state dinner for a foreign visitor says, “These visits are TERRIBLY important . . . It’s really FASCINATING to see how the White House manages one of them.”

Julia went out with her usual planning and festivity. Approaching her 92nd birthday, she planned a large party with her friends and family from around the country and the world. Two days prior to the birthday, she enjoyed a bowl of french onion soup for lunch and slipped away in her sleep, due to kidney failure which she had chosen not to treat. Her arriving guests stayed, turning the occasion into a three-day Irish wake filled with tears, laughter, stories, good food and wine.

I learned to cook watching "The French Chef" when I was a teenager. Following her instructions, I made puff pastry (pâte feuilletée) perfectly. I bought her books, which she autographed at a local book signing. Her photo, sitting next to me, hangs on my kitchen wall. My books are well used, with food stains here and there. Julia has never left my kitchen and continues to guide my work.

"The French Chef in America" is essential reading for all admirers and disciples of Julia Child. May we always cook with butter and savor all that we eat. ( )